Sweet Cherry Compote

Rinse, pit and drain the cherries. Currants rinse and strip from the panicles.

Put a quarter of the cherries and currants in a saucepan, add narrow peel of one lemon, the juice of lemons, cinnamon and cloves. Let it boil slowly. Bubble weakly for 3 min and mash with a hand blender. Strain through a sieve, squeezing with the back of a soup ladle. Mix juice with preserving sugar and season.

Shape cherries into jars, squeeze lightly and cover with juice. Seal, place in cold water, bring to a bubble over medium heat and boil.

*Equals 5 preserving jars of 750 ml each Preserve: half an hour at 90 °C.

Store: 12 months at 1-20 °C

Serve the compote with curd cheese soufflé, pancakes, semolina dumplings or other pastries. Or pure as a light dessert. It tastes great with vanilla ice cream and can be flambéed for festive occasions: The cherry compote hot over the ice cream form, drizzle at the table with a little hot cherry brandy and ignite.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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